4 Serves
30 Mins
In a mixing bowl, combine the lean minced beef with salt, white pepper, sesame oil, egg white, cornstarch, and a tablespoon of oil. Mix well to coat the beef evenly.
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Vitamin E
2 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
116 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
304 mg / 1,250 mgPotassium
749 mg / 4,700 mgSodium
2314 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
64 µg / 55 µgFiber
2 g / 28 gSugar
62 g / 50 gSaturated Fat
9 g / 20 gCholesterol
128 mg / 300 mgCaffeine
0 mgNet Carbs
81 gAlcohol
0 g
Heat a wok over high heat with two tablespoons of oil. Add the beef mixture and sear until golden brown. Remove the beef from the wok and set aside.
In the same wok, add another tablespoon of oil, minced ginger, and minced garlic. Stir-fry for 30 seconds until fragrant.
Add the assorted vegetables to the wok, followed by the sherry cooking wine and water. Stir-fry until the vegetables are tender-crisp.
Stir in the oyster sauce, hot sauce, brown sugar, and soy sauce. Return the cooked beef to the wok and toss to combine.
In a small bowl, whisk together the remaining cornstarch and water. Gradually pour this mixture into the wok, stirring constantly until the sauce reaches the desired thickness.
42
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Chinese
Danish